Asparagus Gnocchi Recipe
Golden pan-fried gnocchi with browned asparagus and spring onions, coated in melted Grana Padano and finished with fresh cherry tomatoes.
Contains: Milk · Wheat
This recipe contains milk and standard gnocchi commonly contains wheat; some gnocchi formulations also contain egg, so check the package if allergens are a concern. Grana Padano and butter contain milk. Traditional Grana Padano uses animal rennet, so Vegetarian and Pescatarian are not applied as Diet classifications unless a compatible hard cheese is specifically required.
WHY IT WORKS
Why This Recipe Works
01
Brown the Asparagus First
Giving the asparagus a head start lets it soften and pick up browned edges before the quicker-cooking spring onions go into the pan.
02
Warm, Then Pan-Fry
A short microwave warm-up partially cooks the gnocchi so it can go straight into the pan and develop golden spots without a separate pot of boiling water.
03
Finish with the Cheese
Adding finely grated Grana Padano at the end lets it melt quickly and cling to the hot gnocchi and asparagus instead of spending too long on the heat.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Have the asparagus and green onions cut and ready. Keep the cherry tomatoes and Grana Padano nearby so they can be prepared while the gnocchi browns.
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Heat the olive oil and butter in a large skillet or wok over medium-high heat until the butter is melted and bubbling. Add the asparagus and cook for about 10 minutes, stirring regularly, until tender-crisp and beginning to brown.
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Add the green onions and black pepper. Cook for about 2 minutes, stirring, until the onions soften slightly.
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Meanwhile, put the gnocchi in a microwave-safe dish, cover loosely and microwave on high for about 3 minutes, until warmed and partially cooked. Microwave it in its original bag only if the package specifically says the bag is microwave-safe.
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Add the warmed gnocchi to the skillet and cook for about 4 to 6 minutes, turning and stirring regularly, until the gnocchi is hot and golden in places. While it cooks, finely grate the Grana Padano and halve the cherry tomatoes if you have not already done so.
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Reduce the heat to low. Add the grated Grana Padano and stir quickly for about 30 to 60 seconds, just until the cheese melts and lightly coats the gnocchi and asparagus.
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Divide between 2 plates, top with the raw halved cherry tomatoes and serve immediately.
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Recipe Notes
Ingredient Notes
Fresh asparagus is the defining vegetable here, while the gnocchi provides the crisp-edged, soft-centered base. Finely grate the Grana Padano so it melts quickly when added at the end. Standard gnocchi brands vary, so follow the package’s microwave guidance where available.
Useful Substitutions
Parmesan can replace the Grana Padano in the same weight if needed. For the source recipe’s optional garlic variation, add 2 minced garlic cloves about halfway through the 2-minute spring-onion cooking time so they cook briefly without burning.
INGREDIENT QUALITY
Quality Note
Use a wide frying pan or wok so the asparagus and gnocchi have enough contact with the hot surface to brown rather than simply steam. Keep the cheese ready before it goes into the pan because it should be stirred through quickly.
SPEND LESS
Cost-Saving Tip
If Grana Padano is expensive where you shop, compare the price of a small block with pre-grated hard cheese. Buying only the amount you need and grating it yourself can also reduce waste.
COOKING TIPS
Tips
Use a Wide Pan
The asparagus and gnocchi need direct contact with the hot surface to brown. A wide skillet or wok helps prevent the pan from becoming crowded and steamy.
Cut the Asparagus Evenly
Pieces around 1/2 inch keep the asparagus cooking quickly and evenly while still leaving enough surface area to pick up color.
Microwave the Gnocchi Safely
Use a microwave-safe dish unless the gnocchi package explicitly states that the original bag is microwave-safe. The goal is to warm and partially cook the gnocchi before frying.
Stir in the Cheese Quickly
Reduce the heat before adding the Grana Padano, then stir just until it melts and coats the gnocchi and asparagus. Extended high heat can make the cheese catch on the pan.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days. If you expect leftovers, add the raw tomatoes only to the portions you are serving and keep the remaining tomatoes separate.
Freezing
Freezing is possible but not ideal because the asparagus softens and the cheese coating can lose its texture. If needed, freeze cooled portions without the fresh tomato topping and thaw overnight in the refrigerator.
Reheat in a Skillet
Warm leftovers in a lightly oiled skillet over medium-low heat, stirring occasionally, until hot throughout. Add a small splash of water if the cheese coating looks dry.
Reheat in the Microwave
Put a portion in a microwave-safe dish, cover loosely and heat in short intervals until hot throughout. Add fresh cherry tomatoes after reheating rather than before.
ESTIMATED PER SERVING
Nutrition
1 of 2 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Asparagus Gnocchi FAQs
Do I need to boil the gnocchi before pan-frying it?
No. This recipe keeps the source method of warming the gnocchi briefly in the microwave before adding it to the pan. That partially cooks the gnocchi so it can finish heating and browning alongside the asparagus.
Can I microwave the gnocchi in its original bag?
Only if the packaging specifically says the bag is microwave-safe. Otherwise, transfer the gnocchi to a microwave-safe dish, cover it loosely and warm it there.
Can I use Parmesan instead of Grana Padano?
Yes. Use the same weight of finely grated Parmesan. The flavor will be slightly different, but it will melt and coat the gnocchi in much the same way.
Can I add garlic?
Yes. The source recipe gives garlic as an optional personal variation rather than part of the main version. Add 2 minced cloves about halfway through the 2-minute spring-onion cooking time so the garlic cooks briefly without burning.
What kind of gnocchi should I use?
Use 17.6 ounces (oz) of potato gnocchi (1 package). Because microwave instructions vary by brand and style, use the package guidance where available and transfer the gnocchi to a microwave-safe dish whenever the original packaging is not explicitly microwave-safe.
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